Grill chicken breast from frozen, seasoning with salt and pepper to taste.
Cool and slice each breast into 4 or 5 slices.
Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
Peel beets, cut julienne.
Mix vinegar, honey, Dijon, salt and pepper.
Gradually whisk in olive and walnut oil until blended.
Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
Sprinkle with cheese.
Drizzle evenly with dressing.
Preheat the oven to 200C/400\u00b0F.
Peel and core the apples and pears. Cut into chunks about an inch across.
Stir in the demerara sugar, cinnamon, walnut pieces and lemon juice. Place in an ovenproof pie dish.
Make the crumble:
Sift the flour with a pinch of salt and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the granulated sugar and sprinkle it all over the apple and pear mixture.
Bake for 45 minutes and serve with custard.
ven to 475\u00b0F. Grease and line 2 mini loaf pans
eanwhile, to make the arugula and walnut pesto, process arugula, basil, walnuts
Make the apple and herb stuffing: Melt the butter
spread on a baking sheet and place in the refrigerator to
Melt butter in a saucepan, add garlic, onion, ginger, leek and carrot and saute until softened. Add curry powder, then wine and stock. Add chicken, bring to a boil then simmer for 30 mins.
Remove chicken and set aside. Puree soup then strain into a clean pot. Remove skin and bone from chicken then cut meat into bite-sized pieces. Add to soup along with apple and mango. Cook for 7 mins then add cream and coconut milk and bring to a boil again. Season and add lemon juice, to taste.
br>Add the shallots, apple, salt and pepper and cook until the shallots
ater, sugar, lemon zest, cinnamon and star anise. Bring to a
astry squares. Mix the cinnamon and sugar in small bowl; reserve
ason the inside with salt and pepper. Place cut side
br>Beat sugar, buttermilk, oil and egg in medium bowl with
elsius.
Cream the butter and sugar until fluffy.
Add
Mix greens, apple, cranberries, and walnuts in large bowl.
Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).
it smaller and once thawed
Heat 1 tbsp butter in a saucepan and saute onion, beets and apple, stirring, for 3-4 mins. Add wine, 2 cups water and crushed bouillon cubes. Simmer for 10-12 mins. Puree until smooth then add 4 tbsp cream and season.
Mix remaining cream, sour cream, milk and horseradish together. Season and set aside.
Spread a little butter over flatbread then toast in a hot pan, turning, for 1-2 mins. Divide soup between 4 bowls and swirl in horseradish cream. Sprinkle with reserved apple and serve with toasted flatbread.
lice the bread rolls evenly and butter each slice, with the
Preheat the oven to 350\u00b0F. Line two 12-cup mini muffin pans with paper liners.
Sift the flour and cinnamon into a medium bowl. Stir in the sugar and oats. Stir in the combined milk, apple juice, vegetable oil and egg. Add the apple and stir gently to combine. Divide the mixture among the muffin cups.
Bake for about 15 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack. Dust with powdered sugar, if desired.
ntil tender. Meanwhile, drizzle the apple with lemon juice. Coat the
Set 3 berries aside and place the remainder in a blender along with the apple juice, sugar and lime juice. Blend, then pour into a glass. Decorate with the reserved berries, a slice of apple and a lemon twist.